Petro van Genderen - Fish pie
1,5 kg potatoes , peeled , salt 200 g butter 1/2 t grated nutmeg 125 ml full cream 50 g flour 350 ml milk handful parsley , chopped 2 cloves garlic , chopped 1 t white pepper 600 g hake , boneless and cubed 6 eggs boiled , peeled and gently quartered - Preheat oven to 200 C . Cook potatoes in salted water until soft , then drain . Mash potatoes together with 100 g butter until nice and creamy . Add the nutmeg and fold in the cream . Taste and season .Keep the creamy mash in the warm pot until you need it . In the meantime , melt 75 g of the butter in a small saucepan , add the flour and stir until it forms a thick paste .Add the milk to the roux while you keep on stirring until you have a fabulously creamy bechamel .Fold the parsley , and the garlic into the sauce and season with some white pepper and salt . Butter a deep ovenproof dish with the remaining butter .Arrange the cubed fish and the eggs in the dish and spoon the lovely hot sauce over the mixture . Top with the creamy mash and bake for 35-40 minutes or until the potatoes is nicely browned . Serve as soon as possible
Die resep kry salmon ook in maar ek gebruik net wit vis !